Filete tailandés con ensalada de cítricos

Lávate las manos. Lava todas las frutas y verduras frescas sin envasar bajo el grifo. Escúrrelas bien. Season the steak with 1 tsp. of the Cajun seasoning. Place on a heated char-grill or broiler, and cook on both sides to desired doneness. CCP: La temperatura interna final de cocción debe alcanzar un mínimo de 145 °F y mantenerse durante al menos 15 segundos. Slice the steak into 1¼” pieces. Pat the fruit dry with paper towel. Place 2½ oz. of grapefruit, 2½ oz. of cucumbers, 2 oz. of pineapple, 8 to 10 sprigs of cilantro, and 6 to 8 mint leaves in a stainless-steel mixing bowl and toss lightly with a rubber spatula. Place the salad mixture in the center of a chilled serving plate. Add the steak pieces and ladle 1 flz. of the Asian chili dressing over the salad. Top with ½ oz. of cashews and 2½ tsp. each of hulled and black sesame seeds. Serve immediately.